SIMPLY SEAFOOD: easy, impressive family meals
TIP
We’ve used ocean trout but salmon or your favourite white fish such as snapper will work beautifully. Cooking time will need to be adjusted depending on the size of the fish.
2.2kg whole ocean trout extra virgin olive oil
3 green onions (green shallots),
3 limes
1 bunch coriander, rinsed well, leaves picked, stalks reserved
8 peppercorns
1/3 cup (80ml) white wine steamed baby potatoes, to serve
DRESSING
2 cloves garlic
4 green chillies, seeded, chopped finely finely grated rind and juice of 2 limes 1 tablespoon fish sauce
1 tablespoon finely chopped preserved lemon 1 teaspoon brown sugar
¼ cup (60ml) grape seed oil
1 Remove the fish from the refrigerator 30 minutes before cooking. Rinse under cold water and pat dry with paper towel. Preheat the oven to 180°C (160°C fan-forced).
2 Cut two lengths of extra wide foil slightly longer than the fish. Place one sheet of foil on a large baking tray and brush both pieces with olive oil. Place a piece of baking paper on top of both pieces of foil. Place the fish on lined tray.
3 Fill the cavity of the fish with the onions, 1 thinly sliced lime, the stalks from the coriander and the peppercorns. Cover the fish with the second piece of foil, baking paper side down. Bring the foil up around the fish, crimping the edges of the foil together to seal it. Before the fish is completely sealed in the foil parcel, pour in the wine and seal completely.
4 Bake for 45 minutes. Turn the oven off and leave the fish in the closed oven for a further 30 minutes; do not open the foil as the residual heat will continue to cook the fish.
5 DRESSING Meanwhile, make the dressing by combining all ingredients in a small food processor, blend until smooth. Stir in 3 tablespoons chopped coriander leaves.
6 Transfer the fish to a large platter, peel away the skin from the top of the fish and spoon over the dressing. Scatter with coriander sprigs
7 Serve with the Dressing and boiled baby potatoes. Not suitable to freeze or microwave.
Snapper pie SERVES 6 PREP AND COOK TIME 1 HOUR 30 MINUTES
60g butter
1 medium (300g) leek, well washed, trimmed, sliced finely
3 garlic cloves, peeled and chopped finely
½ cup (125ml) dry white wine
1.2kg firm boneless white flesh fish (snapper, ling), cut into chunks 1/3 cup (50g) plain flour 1/3 cup (80g) milk
2 cups (500ml) fish stock 1 tablespoon Dijon mustard 1 bunch chives, chopped finely 1 tablespoon finely chopped curly parsley
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely grated lemon rind 600g medium Desiree potatoes, peeled
40g butter, extra, melted
1 Preheat oven to 220°C (200°C fan-forced).
2 Melt 20g of butter in a large frying pan over medium heat; add the leek and garlic, cook, stirring about 5 minutes or until leek has softened but not coloured. Add wine and snapper, stir gently over heat until fish is half cooked. Remove from heat and transfer to a colander set over a bowl; reserve cooking liquid.
3 Place a medium saucepan over medium heat with remaining 40g butter. When butter has melted, add the flour; cook, stirring, until mixture bubbles. Gradually whisk in milk and reserved cooking liquid, stirring until smooth. Add stock, cook for a further 2 minutes or until sauce has thickened. Remove from heat and fold through the mustard, fresh herbs and lemon rind; season with sea-salt flakes and ground white pepper.
4 Transfer the fish mixture to a greased 2-litre round ovenproof dish; pour over the sauce.
5 Bring a large saucepan of salted water to the boil over mediumhigh heat. Finely slice potatoes on a mandolin (2-3mm); add to boiling water, bring back to simmer and cook for a further minute; drain well. Arrange potato slices on top of pie, overlapping as you go. Brush generously with extra melted butter. Bake for 25 minutes or until crisp and golden. Not suitable to freeze or microwave.